Vegan blueberry pancakes are an ideal addition to your weekend brunch rotation. This straightforward recipe yields light, fluffy pancakes loaded with fresh blueberries and pairs perfectly with maple syrup.
If I had to pick only one pancake flavor for life, I’d choose blueberry. I’m admittedly biased—blueberry pancakes were my favorite as a kid—but they really are the best. Lately I’ve been making pancakes most weekends, inspired by the #pancakesunday trend. While my usual go-to is vanilla buckwheat pancakes, I experimented this week to create a brand-new, 100% vegan blueberry pancake recipe.
Many worry vegan pancakes won’t be light without eggs, but these are delightfully fluffy.
Tips for making perfect pancakes:
- Do NOT over-mix the batter!
Mix just until the ingredients are combined. A few lumps are fine. Over-mixing develops gluten and will produce dense, tough pancakes. - Let the batter rest
Allowing the batter to rest for a few minutes lets the flour absorb the liquids, improving texture and making the pancakes fluffier. - Flip when you see bubbles
Flip the pancakes when small bubbles appear on the surface. This ensures they’re cooked through and keeps them from spreading and flattening.
With those basics covered, here are some notes on the recipe.
A few notes on this recipe:
You can use a variety of flours for these pancakes. Sprouted spelt flour is my favorite for its flavor and nutrition, but regular all-purpose flour, a gluten-free blend, or buckwheat flour will also work. Keep in mind that gluten contributes to the light and airy texture; gluten-free and buckwheat versions may be slightly less fluffy, although buckwheat still performs well for a gluten-free option.
Any plant-based milk works here; I used almond milk.
These vegan blueberry pancakes are:
- Whole-grain friendly
- Loaded with fresh blueberries
- Simple and quick to make
Serve these pancakes immediately, topped with extra blueberries and maple syrup. If you enjoy vegan breakfast recipes, you might also like a chickpea omelette as another savory option.
If you try these Vegan Blueberry Pancakes, please leave a comment or rating to share how they turned out.
Vegan Blueberry Pancakes
- Author: Jess
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 mins
- Yield: 2 servings
- Category: Breakfast
- Method: Cook
- Cuisine: American
Description
The best ever light and fluffy vegan blueberry pancakes.
Ingredients
- 1 cup sprouted spelt flour (or gluten-free flour blend or regular flour)
- 1 1/2 tbsp baking powder
- 1/4 tsp salt
- 1 tbsp sweetener of choice (coconut sugar or maple syrup)
- 1 cup almond milk (or other plant milk)
- 1 tbsp coconut oil, melted
- 1 flax egg (1 tbsp ground flax seeds mixed with 3 tbsp water)
- 2 handfuls fresh blueberries
- Extra coconut oil for greasing the pan
Instructions
- Whisk together the flour, baking powder, salt, and sweetener in a bowl.
- In a separate bowl, whisk the almond milk, melted coconut oil, and prepared flax egg together.
- Pour the wet ingredients into the dry and gently mix until just combined. Do not overmix.
- Fold in the blueberries gently.
- Let the batter rest for 5 minutes.
- Heat a thin layer of coconut oil in a large skillet over medium heat.
- Pour a scoop of batter into the pan and cook for 2–3 minutes, until small bubbles form on the surface.
- Flip and cook for about 1 minute on the other side, until golden and cooked through.
- Repeat with the remaining batter.
Equipment
Whisk
Mixing bowls
Pan or skillet
Notes
To make a flax egg: mix 1 tbsp ground flax seeds with 3 tbsp water and let sit for 5 minutes to thicken.
If using a gluten-free flour blend, check whether it contains xanthan gum. If not, add 1/2 tsp xanthan gum to help with texture and fluffiness.
Do not overmix the batter. A few lumps are fine; overmixing will make the pancakes dense.
Nutrition
- Serving Size: 1 serving
- Calories: 383
- Sugar: 12g
- Fat: 8g
- Saturated Fat: 6g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 7.7g
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